Stone Fruit Definitely Ain't the Pits

July 13, 2009 10:28 pm

$Behind the Burner: Stone Fruit Definitely Ain\'t the Pits$

This summer I have been completely stoned, stone fruit that is. Though I love my vegetables, I am not one to grab a piece of fruit to snack on, much less one that I have to use my front teeth to bite into (My front tooth was chipped in the fourth grade by a tennis racket, and I fear that its filling will fall out...)

But stone fruits or "drupes" are a different story. I have managed to keep a bowl of peaches, plums, and my favorite, nectarines ready for regular snacking in the kitchen. I don't like to keep the fruits in the refrigerator. Keeping them at room temperature allows the fruit to ripen faster. Plus, the warmer temperature gets the juices flowing inside already ripened fruit, making for a slightly messy but scrumptious refreshment.

If you have read any of my previous blogs, you will know that my family is completely obsessed with grilling (literally every night). The perfect bite that I have encountered thus far is a forkful of grilled steak (preferably skirt steak) paired with pieces of grilled peaches and tomato. The sweet and savory flavors conclude that opposites do attract even in the food world.

The versatility of the use of any stone fruit doesn't have to stop there. Add stone fruit to any dessert spread and you will have the sweet taste of summer to lick from the corners of your mouth. One of my favorite desserts to eat and make is a super simple "crumble." I typically prepare this dish with plums and peaches, but apricots or even cherries would make an acceptable alternative.

The recipe is as follows:

14 plums or 10 peaches, depending on size, cut into 6 wedges
1/4 cup granulated sugar
1 whole vanilla bean or 1/2 tsp. vanilla extract
1 cup all purpose flour
1 cup regular oats
6 tbsp. brown sugar
1 1/2 tsp. orange zest
1/2 tsp. salt
5 tbsp. butter, chilled and cut into small pieces

1. Preheat oven to 375 degrees

2. In a medium mixing bowl, combine fruit, sugar, and vanilla and toss together. Place mixture into a 9 x 13 inch baking dish, coated with butter or cooking spray

3. Using the same bowl if you wish, combine flour, oats, brown sugar, zest and salt. Cut in chilled butter with pastry blender or with two knives until the texture of a coarse meal is achieved

4. Sprinkle crumb mixture over the top of the fruit and place is preheated oven

5. Bake for 45 minutes or until juices are bubbly and the top is lightly browned

This recipe can be served warm or at room temperature. I highly recommend pairing it with vanilla ice cream!

—Hailee Moore